These crispy brinjal chops showcase the Chettinad community's genius for transforming simple vegetables into gourmet dishes. The British influence is evident in the name "chops", though the preparation is purely Indian. What makes this version special is the mustard-coconut masala coating that forms a perfect crust. Chettinad chefs have a unique way of cutting the brinjals into uniform slices that cook evenly. Traditionally served in banana leaf parcels, the dish was originally created to make use of abundant brinjal harvests. The tempering with curry leaves and mustard seeds releases aromatic oils that permeate the vegetable. Many Chettinad households consider this a must-have for festive feasts.